What are you Eating/Drinking?
- Thread starter Super-Supra
- 23,635 comments
- 1,083,169 views
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
I'd try a piece of that, but would NEVER make it.
Brunch was a peanut butter sandwich. Dinner was a salad and a hot dog. Still too hot to cook.
Brunch was a peanut butter sandwich. Dinner was a salad and a hot dog. Still too hot to cook.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
Just had a pumpkin spice bagel and fat free cream cheese. Tasty 300 calories.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
The past 10 days, I've lost 7 pounds.
Still too hot the cook dinner, but not enough to not eat something. Dinner was a 240 calorie Lean Cuisine Meatloaf and mashed potato dinner. Not bad. Bad food tastes great when you're hungry enough.
Still too hot the cook dinner, but not enough to not eat something. Dinner was a 240 calorie Lean Cuisine Meatloaf and mashed potato dinner. Not bad. Bad food tastes great when you're hungry enough.
Last edited:
- 24,553
- Frankfort, KY
- GTP_FoolKiller
- FoolKiller1979
- 3,308
- Kentucky
- Chrunch_Houston
Wow, @FoolKiller, is that spicy at all? It looks great.
- 24,553
- Frankfort, KY
- GTP_FoolKiller
- FoolKiller1979
No. No heat.
1 pound ground venison mixed with 1 Tbsp dried onion and 1/2 Tbsp Worcestershire during browning, one can no salt added diced tomatoes (with juice), one can no salt added mixed vegetables (with juice), 1/2 Tbsp of sodium free beef bouillon, 1/2 Tbsp Kirkland Signature all purpose no salt seasoning, 1/2 Tbsp pot herbs, and salt (Potassium based w/ a bit of citric acid) and pepper to taste.
Bring to boil and simmer 15 minutes.
Sadly, it isn't a recipe. I just grabbed the stuff and started cooking. Everyone loved it.
I also made chili lime seasoning and salt & vinegar seasoning tonight for chips, popcorn, etc. Chili lime is good in black beans or rice.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
Made dinner a few days ago and last night.
Cheesy Tuna Pasta Casserole
Last night Pulled Pork Sammich with Homemade Baked Beans
Cheesy Tuna Pasta Casserole
Last night Pulled Pork Sammich with Homemade Baked Beans
CAMAROBOY69
Premium
- 18,567
- Michigan
- CAMAROBOY69
I have been eating this all week to help clense my body of the bro week Fast Food lasagna. Tilapia, carrots, broccoli, asparagus, and cauliflower. All in a steamer bowl.
- 24,553
- Frankfort, KY
- GTP_FoolKiller
- FoolKiller1979
@CAMAROBOY69 How's your pee smell?
CAMAROBOY69
Premium
- 18,567
- Michigan
- CAMAROBOY69
Not as bad as I expected. The first time I had asparagus about 5-6 years ago it was REALLY bad.
That's also why I quit eating asparagus.But for some reason this time it is not anywhere near as bad at all. 👍
.....................................................................................................................
In response to the Fast Food Lasagna.
Yes VERY unhealthy food but I hardly ever eat fast food. It was delicious and we will probably do that at least once a year. Next time will probably be for Halo 5 at the end of next year.I think I just took two years off of my life just looking at that.
And yet I'd still eat it.
Thanks
We are going to make half that amount next year. It was just way too much food for us to eat but was still fun to make. I threw about 1/4 of it away at the end of the week. Next year we will just get 4 mcdonalds big macs and 4 burger king whoppers.
Last edited:
CAMAROBOY69
Premium
- 18,567
- Michigan
- CAMAROBOY69
I made these stuffed bell peppers over the weekend after being inspired by @FoolKiller several weeks ago.
Stuffed with ground chicken and portabella mushrooms. I also sprinkled some shredded cheese on top during the last 3 minutes. These were the largest bell peppers I have seen in my life.
Stuffed with ground chicken and portabella mushrooms. I also sprinkled some shredded cheese on top during the last 3 minutes. These were the largest bell peppers I have seen in my life.
- 39,018
- Application hell
- MP-Omnis
Wild sockeye salmon seasoned with smoked paprika and garlic. Served with veggies and rice pilaf.
Made a quick mango salsa chutney type thing to put on top. It's pan-fried and I spooned the salsa juice over the two that I made with a small knob of butter as it cooked. I find that you have to use a liquid of some kind in the pan to keep the temperature in check. If you get salmon too hot it'll start oozing albumin and overcook really easily. This is especially true with wild salmon since they don't have a lot of insulating fat.
Made a quick mango salsa chutney type thing to put on top. It's pan-fried and I spooned the salsa juice over the two that I made with a small knob of butter as it cooked. I find that you have to use a liquid of some kind in the pan to keep the temperature in check. If you get salmon too hot it'll start oozing albumin and overcook really easily. This is especially true with wild salmon since they don't have a lot of insulating fat.
- 19,013
- Jersey V.1.0
- axletramp
I think this is going down as one of the healthiest pages in the thread. Well, it would have done if @Solid Lifters had held back on some of that cheese.
Anyway, chicken cacciatore with brown rice tonight, now being followed by a bowl of mixed nuts and dried fruit whose passage is being eased by ice cold Grolsch.
Anyway, chicken cacciatore with brown rice tonight, now being followed by a bowl of mixed nuts and dried fruit whose passage is being eased by ice cold Grolsch.
- 39,018
- Application hell
- MP-Omnis
For dinner earlier I made an eye of round roast in the cast iron. Rubbed it down with olive oil and worked coarse salt into it, then seasoned with some ground pepper. Seared in the cast iron on high heat (hotboxed the condo) on all sides, then into the oven at 300 for... until it was taut like a tiger. Kept flippin the beef every so often (fat side up, always) to even out the heat and apply butter. Once done, I let the beef rest and hit the pan with some red wine to deglaze. Reduced to a nice, buttery, peppery brown sauce. Then I got some asparagus with a garlic dijon almost-aioli. Baked with the beef for 15ish minutes, or until they were tender. Next time I'm gonna flour the spears so that they hold onto more of the garlic and stuff. It ain't fancy without the grey poupon. Finally, we got bechamel-based homemade mac and cheese. Cavatappi with 4.5lbs of cabot extra sharp cheddar and 18oz of romano, mixed with bits of applewood-smoked bacon and a buttered ritz cracker crust.
I wish I had a deli slicer so I could make some kickass roast beef sandwiches with the leftovers.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
Sweet and sour chicken over white rice for dinner. Just had some white cheddar popcorn while watching some movies.
- 35,582
- Downtown North Dakota
- Cy-Fi
Supper was a lively slab of pork tenderloin with a brown sugar, coriander, cayenne pepper, garlic (and a few other things I don't recall ( I MUST make a large batch of this in a shaker for future use!)) rub, sweet corn and a dijon mustard, white wine vinegar and shallot potato salad.
Verdict: The kids went back for seconds on everything so into the rotation it goes!
Verdict: The kids went back for seconds on everything so into the rotation it goes!
